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Combine the health benefits of cabbage and the ancient technique of fermentation to produce a home-made sauerkraut full of beneficial probiotics that can be linked to improvements in immune, cognitive, digestive and endocrine function.

People have been using the art of fermentation to preserve valuable vegetables and other perishable foods for a long time, yet this once necessary art is no longer as prominent as it once was. Learning to preserve your own food, ideally fresh from the garden, is an excellent way to reduce your environmental impact by lessening the distance your food travels, cutting out the impacts of manufacturing and skipping single-use packaging.

All materials will be provided, however, if you would like to make this a truly zero waste experience, please bring a canning jar with you.

Join us at one or all four of our Zero Waste Living Workshops! This series of workshops aims to showcase some of the many ways in which we can reduce the amount of waste we create in our everyday lives, while also finding unique ways to re-imagine our ‘waste’ as a valuable resource instead of trash. The Zero Waste Living Workshop Series was made possible thanks to funding from the Resort Municipality of Whistler’s Community Enrichment Program and our venue sponsor the Whistler Public Library.